Ever wondered what in the world you’re going to do with all those fresh tomatoes from the garden or farmer’s market? 

Here’s a super easy and delish DIY tutorial on canning homemade salsa with fresh tomatoes!


Canning Homemade Salsa (with fresh tomatoes!)

If you don’t have fresh tomatoes on hand for this recipe, you can always substitute with canned, diced tomatoes.  You’ll need at least 5 or 6 (29 oz) cans of diced tomatoes for this recipe.  (Be sure you drain the tomatoes well before making the hot sauce!) 


Homemade Salsa

approx. 12 lbs fresh tomatoes
3 medium onions, chopped
5 or 6 garlic cloves, minced
1 small bunch fresh cilantro leaves (about 1 cup)
3 large lemons
peppers of your choice (I used diced green chili peppers)
sea salt and black pepper
canning jars, rings, and seals
water bath canner

1. Wash tomatoes and remove stems.  Next, remove skins: 

  • To easily remove skins: Place tomatoes in a large pot of boiling water.  Let set for 30 to 40 seconds, then spoon whole tomatoes into a waiting bowl of ice water.  Skins will peel off easily! 
Here are my “skinned” tomatoes!

2. Cut tomatoes in half and scoop out seeds with your finger.  Give tomatoes a good squeeze to remove excess water.  Place halved and seeded tomatoes into a colander so they can drain while you continue to slice remaining tomatoes.  You want to drain off as much water as you can to avoid runny salsa.

  • Now is a good time to get your jars and canner ready.  Run jars through a quick wash in the dishwasher, or let them sit in HOT water while you finish preparing the tomatoes.  Fill your canning pot half-way with water and turn heat on HIGH (add a few tsp of white vinegar, if you wish, to keep jars from getting water spots).  I usually let my rings and seals boil in the canning water until I need them (remove them with a spoon or tongs).

3. Coarsely dice tomatoes.  Let diced tomatoes continue to drain in a colander while you prepare the spice mixture in the next step. 

4. To prepare your own spices: place onions, garlic, cilantro leaves, juice of 3 lemons, diced peppers, and salt and pepper in a food processor.  Process until mixture is finely chopped. 

  • If you are using fresh peppers, note that they tend to get hotter and hotter the longer your salsa sits on the shelf or in the fridge.  I used canned chili peppers to prevent scorching our mouths (we don’t like it too hot!).  Use as many or as few peppers and seasonings as you like to suite your family’s taste. 
  • If you like your salsa smooth (not chunky), run part of your chopped tomatoes through the food processor along with your seasonings.   

5. Thoroughly combine chopped tomatoes with seasoning mixture. 

My salsa, ready to be canned!

6. Ladle salsa into HOT jars.  Wipe with a wet cloth and seal tightly with lids.  (Always use new seals- you can reuse rings and jars as long as they are not rusty.)

7. Place jars into canning pot, making sure water covers jars by at least half-an-inch.  Allow water to return to a rolling boil, then start the timer for 20 minutes.  Most recipes call for just 15 minutes of processing, but I had better luck with my jars sealing properly after 20 minutes

8. After 20 minutes: With canning tongs, carefully remove jars from canner and let sit on the counter top (on a thick towel) to cool.  You should hear a “popping” sound after a few minutes as lids began to seal.  Once jars have completely cooled, label and date and store in a pantry or cabinet.   

This recipe yielded 16 (8 oz) jars of fresh salsa!

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12 thoughts on “Canning Homemade Salsa with Fresh Tomatoes

  1. i have a question my teacher gave me a question for extra credit but i cant seem to find the answer “we process the tomatoes for 20 min. when does the clock start? ” and “What is done when the timer goes off? why?” im not good in the kitchen can you please help me out?

    Posted on September 25, 2013 at 6:18 pm
  2. My salsa seems to get hotter after it is opened same as with pace picante?

    Posted on May 29, 2013 at 6:58 pm
    1. Mine gets hotter, too. Not sure how to remedy that!

      Posted on May 29, 2013 at 10:00 pm
  3. I feel like my salsa gets milder after canning and storage. I make it a tad hotter than we like because of that.

    Posted on September 25, 2012 at 12:19 pm
  4. I’m going to try this today. Do you heat your salsa up?

    Posted on September 22, 2012 at 11:47 am
    1. Bry,
      No, I do not heat up my salsa. We serve it fresh from the jars!

      Posted on September 25, 2012 at 11:09 am
  5. doesn’t look so hard, i guess!

    Posted on July 30, 2012 at 11:51 am
  6. I have a similar recipe but it calls for 1 lime juice not lemon, would that be ok to safely can? Thanks in advance.

    Posted on February 4, 2012 at 8:05 am
    1. Elizabeth,
      Both lemon and lime juice would work great for the salsa!

      Posted on September 25, 2012 at 11:10 am
  7. Does your salsa get hotter the longer it is canned? I’ve noticed ours does. Do you know if there is a way to stop that from happening?

    Posted on October 3, 2011 at 10:14 am
    1. Yes, my hot sauce does seem to get hotter!  I don’t know a way to keep it from doing this.  I usually just omit any hot peppers, as those seem to be the culprit.  I’ll have to do a little research on this!

      Posted on October 3, 2011 at 5:05 pm